A couple months ago I signed up to take a dessert for an event. So about a month before the event, I decided I would make cookies. So naturally I found myself beginning the process of obsessing over which kinds of cookies to make.
There’s literally just thousands of cookies to choose from, where do you even begin? But for me, the whole process of which kinds of cookies to make is a task I quite enjoy. I begin by checking out my Pinterest cookie board for ideas and I pore over my insane collection of cookbooks and then I get overwhelmed. But then I regain my composure and I finally decided to narrow it down to making three different kinds.
But then I’m back to obsessing again, making sure all three cookies compliment one another. Then I over think about choosing the right kinds. Ones that are unforgettable but also absolutely memorable. And then the same thing always happens, I spend weeks excitedly wanting to try new cookie recipes and then I realize that in the end, I have no time for all this recipe testing, so I revert to baking the same ol’ classic recipes. It’s not a bad thing but someday I will spend an entire week endlessly baking and recipe testing new cookie recipes.
The funny thing is that after sharing this long story, the particular recipe I’m sharing today, is actually not one that I chose to take to the event but actually one of those recipes that I’ve been working on for the last few months. That ultimate brownie cookie that’s soft and gooey on the inside and also a little fudgy, but on the outside it has a bit of a crisp to it. Basically exactly everything I have in my classic brownie recipe but in a cookie.
When I test recipes I’ll check out a few different sources until I find what I think may look like a great recipe. Then I test the recipe and realize there’s quite a bit of adjusting that needs to happen. Then the whole process of creating the recipe until I achieve my final result happens and I can finally say the final result is here amazing.
I can almost guarantee this recipe will soon be a staple in your home. There’s a few key things to keep in mind though. The batter is a bit thinner than a typical cookie recipe. Mainly because it should look more like a brownie batter than a cookie dough. So when you scoop the batter onto your baking sheet, it will spread slightly.
Another factor to ensure success in these cookies is to not over bake them. Just like typical brownies, you want the center to stay a bit gooey and use your favorite chocolate because that’s what’s going to make these the best!
As always, read through the recipe and make sure you have all ingredients on hand and measured out before you get started!